This recipe for Quick Chickpea Biryani requires only 15 minutes of hands-on-time before it gently simmers on the stove top, relatively hands-free. Biryani, if unfamiliar, is an Indian rice dish that varies greatly from region to region, often made with chicken. This version is meatless, made with chickpeas. As it simmers, fragrant Indian spices infuse the house with goodness. Although the Cilantro Coconut Yogurt Sauce is optional, it’s flavorful and delicious, taking only a couple of minutes to whip up in the blender. A simple, tasty vegetarian dinner perfect for busy weeknights.
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It starts with browning the onions.
The best way cook biryani is to cover the simmering rice with a thin kitchen towel, folding the edges up over the lid. This helps create a good seal and allowing the rice to cook more evenly.
When it’s done, the rice with be perfectly cooked and fluffy.
Sprinkle with toasted cashews, raisins and cilantro. Serve with a side of cilantro mint chutney! .
If you are looking for a more traditional Indian style biryani recipe, make sure to try this Chicken Biryani recipe -it’s really delicious! It’s perfect for a Sunday when you a have time to be in the kitchen for a couple of hours.
Hope you enjoy!
PrintQuick Chickpea Biryani
Biryani is a fragrant and flavorful rice dish hailing from India and varies greatly from region to region. This version is vegan and features chickpeas as the protein, minimizing the cooking time significantly. As it simmers on the stove, delicious aromas waft through the house. Serve it with Cilantro Mint Chutney or Cilantro Yogurt.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: vegan main
- Cuisine: Indian
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, rough chopped
- 1 tablespoon ginger, chopped
- 1 1/2 tablespoons cumin
- 1 tablespoon coriander
- 1 teaspoon chili powder
- 1 teaspoon cinnamon (or one cinnamon stick)
- 1/2 teaspoon cardamom (or 3 crushed cardamom pods)
- 1/2 teaspoon turmeric
- 1 bay leaf
- 4 cups veggie stock
- 2 cups basmati rice
- 3/4 teaspoon salt
- 1 can chickpeas, drained, rinsed
- 1/2 cup raisins
- 1/4 cup cashews
Serve with Cilantro Mint Chutney or
Cilantro Coconut Yogurt Sauce
- 1 cup yogurt (full fat)
- 1/4 cup shredded coconut
- 1–2 jalapenos
- 1 bunch cilantro
- 1 inch ginger, sliced thin
- 1/2 teaspoon salt
Instructions
In a medium or large Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add garlic and ginger, and cook 2 minutes.
Add spices and bay leaf, and stir one minute, toasting the spices. Add stock, rice, and salt. Give a stir. Top with chickpeas, raisins, and cashews. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
Simmer on low 18–20 minutes or until the rice has soaked up the liquid.
Make the Cilantro sauce: Blend all ingredients together in a blender or food processor.
Uncover the Quick Chickpea Biryani and fluff up with a fork. Serve with cilantro sprigs and a spoonful or two of Cilantro Yogurt Sauce.
Notes
You are welcome to add other veggies to the biryani- here I’ve added thinly sliced sweet peppers. If you want to add chicken to this, make sure to season it well and brown it first before adding to the rice mixture to simmer.
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Voilà une très belle recette qui va compléter ma liste de biryani. Merci Sylvia, et je vais la faire ben sûr.
Bien amicalement Chris 06
PS:::je vous lis toujours avec plaisir.
★★★★★
Translation- This is a very nice recipe that will complete my list of biryani. Thank you Sylvia, and I’ll do it for sure.
Kind regards Chris 06 PS ::: I always read you with pleasure.
Thanks Chris, Im so glad you enjoyed!!!
Hi,
can I use brown rice instead of basmati? it keeps me fuller bc it is whole grain. Will it change the cooking time? Or maybe I should cook the brown rice separately?
Hi Allison, I have never tried it with brown rice. My guess cooking time will be longer and you may need more water??? But I’m guessing here!! If you do try it will you let me know what you discover and any notes?
It was amazing! I used 2 cups of stock to 1 cup of brown rice and just cooked it longer. The spices were perfectly balanced and it was a warm and comforting lunch. I LOVE your site and your recipes. Thank you so much!
Oh Alison! Yay!!! I’m so glad it worked out, great to know!!! This will help other readers too, so very appreciated! Have a beautiful day. xo
What size can of chickpeas is recommended?
Just s regular sized can, 14-15 ounces.
making this dish right now, i can see and smell that its gonna turn out yummy.
Thanks for sharing
cheers
★★★★★
I used 2 glasses of broth for 1 container of brown rice and cooked longer. The spices were well balanced and it was a warm and pleasant lunch. I love your site and your recipe.
★★★★
This recipe was a big hit with my partner and I (no lost points for my 7-yo not liking it, she’s hard to please!). It made a HUGE pot and we ate the leftovers all week with great pleasure. I so enjoy your recipies – thank you!
Thanks so much Dona!! Glad you enjoyed it!
YOU HAVE A NICE RECIPE…KEEP IT UP